Huevos d'Elena (aka Huevostadas)

Tostada shells are layered with seasoned ground beef and potatoes topped with an egg and sprinkling of cilantro for a simple Mexican-inspired breakfast.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 616 Calories

Ingredients

• 4 eggs
• 1 clove garlic, minced
• ground black pepper to taste
• 1 teaspoon chili powder
• seasoned salt to taste
• 1 potato, diced
• 2 tablespoons diced red bell pepper
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 teaspoon olive oil, or as needed
• 4 crispy tostada shells, warmed
• 0.5 pound lean ground beef
• 0.5 cup salsa
• 0.25 teaspoon ground cumin
• 0.5 cup diced yellow onion

Recipe Instructions

Step 1

Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.

Step 2

Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.

Step 3

Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.

Step 4

Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.